Special Pork Tourtiere

This is a family favourite--my mom's wonderful east coast pork pie recipe, which I have added to over the years. Mom makes hers with a crust made from tea biscuits--I use a flaky pastry crust--both work well. Serve with red pepper jelly or chili sauce on side.

• Ready In: 2 hrs
• Serves: 12

Ingredients

• 2  lbs ground pork
• 1  cup water
• 2  onions, chopped
• 2  garlic cloves, minced
• 1 1⁄2 cups apples (fresh, crabapples, grated ) or 1  cup unsweetened applesauce
• 1⁄4 cup raisins, chopped fine
• 1⁄4 cup  dried apricot, chopped fine
• 2  cups  fresh breadcrumbs
• 2  teaspoons dried sage
• 1  teaspoon salt
• 1  teaspoon mace
• 1  teaspoon dried thyme
• 1⁄2 teaspoon dry mustard
• 1⁄2 teaspoon allspice
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon pepper
• 2  double crust pie crusts, pastry dough (or tea biscuit dough top & bottom for 2 - 9-inch pans)

Directions

1. Combine pork, water, onion, garlic, apple, raisins, apricots and seasonings in pan.
2. Bring to a boil.
3. then simmer uncovered, until liquid has evaporated (45 min) Stir often.
4. Remove from heat, stir in bread crumbs and cool to room temperature.
5. When filling is cooled pour into two unbaked pie shells, cover, brush top shell with milk Place pies in 400°F preheated oven for 10 minute.
6. Reduce heat to 350°F for 25- 35 minutes.
7. Pies freeze well.